Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 8 cups low-sodium chicken broth
  • 1/2 cup uncooked orzo pasta
  • 1 tsp dried oregano
  • 1/4 cup fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are translucent.
  2. Stir in the minced garlic and dried oregano, cooking for approximately 60 seconds until the garlic is fragrant but not browned.
  3. Pour in the chicken broth and increase the heat to medium-high. Bring the liquid to a gentle boil, then reduce to a simmer.
  4. Add the cubed chicken breast and orzo pasta. Simmer for 8-10 minutes, or until the chicken is cooked through and the orzo is tender.
  5. Remove the pot from the heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley to preserve the brightness of the citrus.